Well Being

Sunflower Seed Paté: Original Vegan Recipe From Raw Chef Douglas McNish

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photo: Jo-anne Mcarthur

Look who it is: Douglas McNish, head chef of Toronto’s Raw Aura organic and raw food restaurant, with a new original recipe for Blisstree readers. Doug says:

I use this paté to roll in nori with red pepper, avocado, cucumber, and romaine lettuce to make raw sushi for my restaurant, but it's equally good on a bagel instead of cream cheese, or as a healthy protein addition to any salad. It's really delicious.

Gingered Sunflower Seed Paté

3 cups sunflower seeds, soaked for 30 minutes
2 to 3 ribs of celery, roughly cut
1 tbsp dry dill (or 1/4 cup freshly cut dill weed)
1/4 cup fresh lemon juice
2 tbsp fresh ginger
2 to 3 cloves garlic
1 tsp sea salt
1/4 cup fresh flat leaf parsley

1.     Using a food processor, add in the garlic, lemon juice, dill, ginger, celery, and salt. Blend until no chunks remain. Scrape down the sides of the machine, add in the parsley, and blend until smooth.
2.    Add in the sunflower seeds, and run the machine until a smooth paté has formed. Taste for seasoning and adjust if necessary.

Douglas McNish is head chef at Toronto’s Raw Aura organic and raw food restaurant, and he also teaches food workshops and gives cooking demos. Doug is into “cruelty-free” food – and we are into him. He has tattoos. And he’s hot. Sadly, Blisstree can’t always get to Canada to visit Doug, but he kindly shares a new raw or vegan recipe with us every other week. Check out his past recipes and posts here and follow him on Twitter: @VeganChefDoug.